Fancy a Sunday lunch with an Oriental twist? How about Thai-style roast chicken....

Ingredients:-

5 cm piece ginger, chopped

2 garlic gloves, chopped

2 stalks lemongrass, inner leaves finely chopped

1 red chilli, deseeded and chopped

2 limes, zested and juiced

1 tbsp vegetable oil, plus 1 tbsp for roasting

1.5 kg chicken

For the noodles:-

2 limes, juiced

2 tbsp fish sauce

1 tbsp light brown soft sugar

300g fresh rice noodles, warmed following pack instructions

2 tsp sesame oil

1/2 cucumber, deseeded and sliced into half moons

1 carrot, grated

1 red chili, deseeded and sliced

100g beansprouts

1 bunch spring onions, sliced

small handful fresh coriander leaves

small handful fresh mint leaves

Method:-

1. Preheat the oven to gas 5, 190C, fan 170C. In a blender, blitz the ginger, garlic, inner leaves of the lemongrass (reserve the stripped outer leaves), chili, lime zest and juice (reserve the lime skins) and 1 tablespoon of oil until just pureed. Season with a little salt.

2. Lift the skin from the neck end of the chicken and push your hand in between the skin and the meat, separating them as far over the chicken and down into the legs as you can. Push the paste under the skin and pat to distribute evenly. Put the chicken in a roasting tin, rub with the teaspoon of oil and season with a little salt and pepper. Put the lime skins and outer leaves of the lemongrass into the cavity. Put in the oven and cook for 1 hour and 20 minutes, until cooked through or the juices from the leg run clear when pierced with a skewer.

3. Just before the chicken is ready, mix the lime juice, fish sauce and sugar in a small pan and warm gently to melt the sugar. In a bowl, add the rest of the ingredients for the noodles ans toss together with the warm sauce. Serve with the chicken, spooning over some of the chicken juices.

Mix the sausage meat with the apples and sage. Season with ground black pepper.

Unroll the pastry and place on a large baking sheet. Lay the sausage mixture down the centre of the pastry, shaping it into a fat sausage. Use a knife to make 1¼cm/½in wide and 5cm/2in long cuts at 45o angle, down either side of the sausage.

Brush the edges with beaten egg, fold the two ends of pastry over the sausage then weave the cut edges together, overlapping each side to make a plaited pattern. Brush with more egg and bake for 25mins or until golden and crisp. Cool for 5 mins on baking sheet before transferring to a serving plate. Serve warm or cold in slices.

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Their sister business Hog Roast Yorkshire provide specialist all inclusive hog roast (including their supply-a-pig service), BBQ's or our huge paella. As a York based company, they are able to cover the entire Yorkshire region.They specialise in catering outdoor hog roast events including corporate hospitality, weddings, fete's, school picnics etc - from small private parties of up to 50 hungry people, right up to large corporate or charity events for 3000 ravenous revelers.

Paul MrCarthy has an outstanding reputation in the area as a chef and has worked in some of the best establishments locally. He is presently head chef at arguably the best Italian restaurant in Selby.

In late June Paul opened Mr. Roast, a traditional Sunday roast delivery service. With a choice of joints available each week your Sunday lunch is delivered directly to your door with no delivery cost. Their moto is “Let us take the hassle out of cooking your roast. Call Mr Roast for a freshly cooked Sunday roast delivered straight to your door with free local delivery “.

Mr.Roast also offers a range of buffets for any event from a small family gathering to corporate events. All delivered to your venue including setting up, using quality serving platters, serviettes and disposable plates.

Their new website allows you to order your Sunday roast or buffet quickly and easily from any device - http://www.mr-roast.co.uk